Chicken, Kale & Corn Fritters with Fresh Tomato Salad

Golden chicken fritters packed with sweet corn and finely chopped kale, served with a crisp cos and tomato salad. A light, fresh dinner that kids can happily eat with their hands.

Protein: 500g chicken mince
Extra: 1 tin organic corn

Serves: 4 | Cooking Time:

  • 500g chicken mince
  • 1 tin corn, drained well
  • About 1/2 bunch kale
  • 1 small carrot, grated
  • 1 egg
  • 1/2 cup breadcrumbs
  • 1 garlic clove, crushed
  • 1 tsp sweet paprika
  • Salt and pepper
  • Olive oil

For the salad

  • 1 baby cos lettuce
  • Remaining fresh tomatoes
  • Simple olive oil and vinegar/lemon dressing

  1. Remove the tough stems from the kale and chop the leaves very finely.
  2. Place chicken mince, corn, kale, grated carrot, egg, breadcrumbs, garlic and paprika into a large bowl.
  3. Season and mix until well combined.
  4. Shape into small patties. If the mixture feels very soft, add another tablespoon or two of breadcrumbs.
  5. Heat a little olive oil in a frying pan over medium heat.
  6. Cook the patties for approximately 4–5 minutes each side, depending on thickness, until golden and completely cooked through.
  7. Chop the baby cos and tomatoes and dress simply.
  8. Serve the hot chicken fritters with the fresh salad.

OPTIONAL: Mix Greek yoghurt with a squeeze of lemon and a little garlic for a quick dipping sauce.

Go Back